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Journals
Annals of Animal Science
Volume 21 (2021): Issue 3 (July 2021)
Open Access
Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat
Magdalena Michalczyk
Magdalena Michalczyk
,
Paweł Satora
Paweł Satora
,
Joanna Banaś
Joanna Banaś
and
Grzegorz Fiutak
Grzegorz Fiutak
| Aug 05, 2021
Annals of Animal Science
Volume 21 (2021): Issue 3 (July 2021)
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Published Online:
Aug 05, 2021
Page range:
1133 - 1147
Received:
Aug 26, 2020
Accepted:
Oct 15, 2020
DOI:
https://doi.org/10.2478/aoas-2020-0106
Keywords
volatile aroma compounds
,
essential oil
,
poultry meat
,
storage
,
antioxidative effect
© 2021 Magdalena Michalczyk et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Magdalena Michalczyk
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
Paweł Satora
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
Joanna Banaś
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
Grzegorz Fiutak
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland